PREPARATION:

Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.

Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.

Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette. Enjoy!